i use a lot of onions in my cooking and never in the day had i done this before (trick from chef paz). soak the onions in cold water to take the bitter bite off, there's always a first and this trick worked. there is the distinct onion taste but the sharpness is gone.
olive oil and balsamic vinegar for the dressing.
castello white cheese (this link in finnish), which i think in this case was rather camembert than brie, but they both are rather mild cheeses, so same difference, i guess. i just noticed that the castello website has a lot of cheesy recipes.
made a bed of arugula, added quartered strawberries, sliced onion, the cheese and roasted pinenuts (please, pay attention to them while roasting, they aren't really that good when burned, and they do burn quite easily...) and poured the dressing over. certain someone said this is a very handy salad as the dessert comes with it...meaning the berries, but he did say he liked it. i did, too. next time i might use balsamic glaze instead of balsamico for the sweetness...and a stronger cheese. thanks, paz for inspiration, this was tasty!
the other day certain someone had noticed there were some chanterelles in the back yard.
he picked them up...
...and i made them into a stew, i guess you'd call this. started by sauteeing 1 minced white onion on medium heat, once they were translucent i added the mushrooms and sauteed further until the juices from the mushrooms started to dry out.
then i added "some" cream (please let your conscience tell you how much) and let it simmer and reduce.
toasted some bread, buttered (gasp!) it and ladled the mushrooms on it, a sprinkling of maldon flakes...to die for.
after dinner the dog supervised certain someone fix his guitar.